Corn dogs are a food that just call to me at certain times…usually in the summer. Apparently they call to my family also because no matter how many are made, they eat them all. This recipe is a combo of 3 recipes and has a few options for flexibility. When making yummy corn dogs I recommend using a hot dog with a really mild flavor. I like Jennie-O turkey dogs. They are gluten-free and the flavor does not over power the sweet goodness of the corn batter coating. Another good dog to use are your “mystery meat” hot dogs like Bar-S brand.They have a mild flavor and will work well in a corn dog. I have no idea what parts of what meats go into those hot dogs. I am frightened of the possibilities. It is better for all involved if the true ingredients remain a mystery. Beef hotdogs have a very strong and robust flavor which over powers the honey and sugar gradients of flavor in the coating. Definitely do not recommend them for corn dogs.
3/4 c cornmeal
3/4 c cornflour
3/4 c all-purpose gluten-free flour I prefer Jeanne’s gluten-free flour mix
1/2 tsp xantham gum (omit if using a gf flour which contains xantham gum)
2 tsp baking powder
1/2 tsp salt
1/4 c sugar
3 TBS honey
2 TBS oil
2 c non-dairy milk or 1 c non-dairy milk and 1 c plain unsweetened coconut milk yogurt
2 packs hot dogs
corn dog or lollipop sticks
1 quart of oil heated to 385 degrees F
**this can be made egg free using soaked flax for eggs (1 TBS flaxseed=2TBS water per each egg) and increasing the baking powder to 1 TBS
Whisk dry ingredients together in a medium bowl.
In a separate bowl whisk together wet ingredients.
Pour wet ingredients into dry ingredients stir well. It is okay to have e few lumps kind of like a thick pancake batter.
At this point you have several different ways to get the batter onto the dogs. First put the stick through the corn dog. The stick needs to go at least half way through the dog for the best stability.
To coat them in batter you can
A) place the dogs in the bowl as is and twirl them around to coat.
B) put them in the bowl, spooning the batter over the dogs to get a thorough coating
C) pour the batter in to a tall cylindrical container (think a drinking glass) and dip the dogs in.
I prefer methods A or B because they result in few dishes. Coat the dogs one at a time and carefully place them in your hot oil. Fry until golden brown in color turning once to ensure even browning.
Take the remaining batter and, using a tablespoon, drop into hot oil for yummy corn puppies.